Fillet me

I have developed a skill of cooking fillets that has not received one complaint yet. Except for that one time I dropped the 9 ouncer on the floor, but I had just cleaned the floor with Clorox, so no biggie. Anyway, I learned the technique from my father, Pappie. Take a pan and put about 2 tablespoons of butter. Turn on medium/high heat and let the butter melt and then turn slightly brownish. The part I do a little different comes before. I liberally season the fillets with a lot of cracked black pepper and seasoned salt with a few dashes of Worchesthire Sauce and a bit of A-1. I let the fillets get to room temperature as well. Who knows if that actually helps, but I do it and it seems to work. When the butter is turning brown and bubbling in the pan a little, put the fillets in and let them sear about 3-4 minutes per side for medium rare (depending on the size of course) and 5-6 minutes for medium well. Then let the fillets sit for about 5 minutes after you take them off the heat. The end result will be a nicely seared and crispy outside and a juicy inside. Accompany the fillet with some french fries and spring mix salad with a light dressing.

The dressing is again, from my mom. 2 parts olive oil, 1 part balsamic vinegar. 1 packet of sugar or Splenda. Salt and pepper to taste. Mix liberally. If you like an added kick, add some horseradish and/or dijon mustard.